I don’t know about you but digestive caramel biscuits used to be my absolute favourite treat especially with a cup of tea. So I couldn’t be happier to have remade one of my all time favourite in a much healthier version. The crunchy base goes perfectly with the creamy and rich caramel and the chocolate coating makes everything even more delicious! They are the perfect treat to serve to guests which I promise will never guess these biscuits are vegan and gluten free!
Makes 10-12 biscuits depending on the size
For the base:
1/2 cup of plain gluten free flour – I have used Dove’s farm
1/4 cup of ground almond
2 tablespoons of Natvia Natural Sweetener
1 tablespoon of brown rice syrup
2 tablespoons of coconut oil – melted
2 tablespoons of almond milk
A pinch of salt
1/2 teaspoon of baking powder
A dash of vanilla extract
For the caramel filling:
7-8 medjol dates ( I wouldn’t recommend to use regular date for this recipe as medal are particular gooey and soft plus they have a gorgeous caramel flavour)
3 tablespoon of runny and smooth almond butter (the runnier the better)
Dash of water to thin it out
For the chocolate coating:
70gr of good quality dark chocolate (or any chocolate of your choice)
Preheat the oven at 180 degrees Celsius. In a bowl mix together all the ingredients for the base until you have a solid dough. Dust your working surface with some flour. With a rolling pin gently stretch your dough (about 1/2 cm thick). With a cookie cutter or a small glass ( I used a glass) cut out the biscuits. Keep repeating the process until you have used all up all the dough.
Place the biscuits on a baking tray covered with parchment paper.
Bake them in the oven for 10-12 minutes until they start to go brown around the edges. Make sure not to overtake them as they can burn quite quickly.
To make the caramel filling: place the pitted dates and almond butter into a food processor. Start blitzing. Stop and scrape the sides and blitz again. Gradually add about 1 tbsp of water. Keep blitzing until you have a relatively smooth and creamy consistency. If the caramel is too thick add another splash of water and blitz again.
On a double boiler melt the chocolate.
Once the biscuits are baked let them cool down completely adding the caramel on top. Spread each biscuit with about 1 teaspoon of the caramel. Dip them into the melted chocolate and place them on a cooling rack to set. Once the chocolate is hard enjoy!